Soak the basmati rice for 3 hours. Drain the water and grind it coarsely. Boil Milk in a deep pan.When it comes to boil add the ground rice gradually, around 1 tablespoon at a time.Stir it continuously to avoid any lumps. Repeat the process until all rice is mixed.Put it on a low flame and let it simmer until the rice is cooked.
Crush the seeds of the cardamom. Add the sugar, saffron and the cardamom powder to the rice and mix it nicely.

Chop the nuts. Keep some for garnishing and add the remaining to the pan.

Remove it from fire when the sugar is dissolved completely and it has reached to the desired consistency. Let it cool.Beat the cream or malai with a spoon to make it smooth and add it to the firni.
Transfer it in a serving dish and garnish it with nuts and rose petals. Chill it thoroughly before serving.

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All the credit of the blog designs and the recipe pics goes to my dear daughter, Payoshni, who has done a wonderful job and spared her precious time as she is preparing for her 12th finals next year. I thank her from the depths of my heart for giving a professional touch to my blog.